DIPS Recipe

Roast the Eggplant

Preheat the oven to 400°F (200°C). Cut the eggplant in half, brush with olive oil, and roast in the oven for 30-40 minutes until soft.

Blend the Ingredients

Once the eggplant is cool, scoop out the flesh and add it to a food processor with tahini, lemon juice, garlic, salt, cumin, and olive oil. Blend until smooth.

Serve

Transfer to a serving bowl, drizzle with olive oil, and garnish with parsley.

Strain the Yogurt

Place the yogurt in a cheesecloth or fine mesh strainer over a bowl. Sprinkle with salt and let it drain for at least 2 hours, or overnight in the fridge.

Serve

Transfer the thickened yogurt to a serving dish, drizzle with olive oil, and sprinkle with za'atar.

Blend the Ingredients

In a food processor, combine chickpeas, tahini, lemon juice, garlic, olive oil, cumin, and salt. Blend until smooth, adding water as needed for desired consistency.

Serve

Transfer to a bowl, drizzle with olive oil, and sprinkle with paprika.

Warm the Pita

Warm the pita bread in a toaster or oven until soft.